菠萝蜜果实采后糖、酸、蛋白质和V_C含量的变化  

On Changes in Starch,Sugar,Acids,VC and Proteins Contents of Jackfruit during Ripening Process

作　　者：王俊宁[1] 刘建文[1] 李凤娣[1] 丰锋[1] 吕庆芳[1] 叶春海[1] 

机构地区：[1]广东海洋大学农学院,广东湛江524088

出　　处：《西南师范大学学报（自然科学版）》2015年第3期80-85,共6页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：国家青年科学基金项目(31401928);广东省高等学校本科特色专业建设点项目(2010189);广东省科技攻关计划(2009B020305006)

摘　　要：以湿包类型菠萝蜜‘301株系’和干包类型菠萝蜜‘75株系’为试材,对常温贮藏条件下果实中的淀粉、可溶性总糖、可滴定有机酸、维生素C和蛋白质含量进行了研究.结果表明:菠萝蜜属于典型的淀粉转化型果实,成熟过程中随着淀粉的不断降解,干、湿包果腱和果肉中的可溶性总糖含量不断增加,分别于采后第5天和第6天、第2天和第3天达到最大之后开始下降.果腱中淀粉的降解和可溶性总糖积累的时间均要早于果肉.干、湿包果肉中的蔗糖含量分别在采后1d和2d增加缓慢,之后迅速增加,分别于采后第2天和第4天达到最大.干、湿包果肉和果腱中的还原糖和有机酸含量、湿包果腱和干包果肉、果腱中的VC含量及湿包果腱中的蛋白质含量均呈现出先升后降的变化趋势,而湿包果肉中的VC和蛋白质含量不断缓慢下降.干包果肉和果腱的蛋白质含量则是先降后升.With ‘soft’ jackfruit -301 strain and ‘hard’ jackfruit -75 strain as material ,contents of starch ,total soluble sugar ,protein ,vitamin C and titratable acidity have been studied at room temperature storage conditions .The results show that jackfruit is a typical conversion of starch -based fruit .During ripening process , with starch content continuously degrading , total soluble sugar contents of ‘soft ’ jackfruit’s pulp ,‘hard’ jackfruit’s pulp and fruit tendon continuously increased and reached the maximum at 5th and 6th ,2th and 3th days after harvest ,respectively ,and then decreased .The time of the degrada-tion of starch and the accumulation of total soluble sugars of fruit tendon are earlier than pulp .Sucrose content of ‘soft’ jackfruit and ‘hard’ jackfruit’s pulp increased slowly at 1th and 2th days after harvest , respectively ,then rapidly increased and reached the maximum at 2th and 4th days after harvest .Reducing sugar content and the organic acid content of jackfruit , VC content of ‘soft’ jackfruit’s fruit tendon ,‘hard’ jackfruit’s pulp and fruit tendon ,and protein content of ‘soft’ jackfruit’ tendon first increased and then decreased during the ripping .While VC content and protein content of ‘soft’ jackfruit’s pulp are constantly slow decline .Protein content was first decreased and then increased in the ‘hard’ jackfruit’s pulp and fruit tendon .

关 键 词：菠萝蜜 采后 淀粉 糖 酸 蛋白质 V_C 

分 类 号：S667.8[农业科学—果树学]